[CH] Emerald Rice Cakes
Riley@ChileGarden.com
20 Jun 2008 23:36:57 Pacific Standard Time
I know there aren't too many vegetarians here. I'm not, but this looks good. Haven't tried it. Definitely more habs, just to justify the work involved.
Riley
* Exported from MasterCook *
Emerald Rice Cakes
Recipe By :Chef Eric Tucker, Millennium Restaurant, San Francisco, California
Serving Size : 12 Preparation Time :0:00
Categories : Dairy-free Egg-free
Low calorie Low saturated fat
Vegan Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Squash Purée
2 Tablespoons Olive Oil
1 Medium Yellow Onion -- thinly sliced (1 1/2 cups)
2 Cups Butternut Squash -- cubed
1/2 Teaspoon Dried Thyme
1 (14 Oz) Can Light Coconut Milk
1 Teaspoon Sugar -- unrefined
Habanero Jerk Sauce
2 Tablespoons Olive Oil
1/2 Cup Shallots -- finely diced
1/2 Habanero Chiles -- minced
1 Teaspoon Sweet Paprika
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Ground Cloves
2/3 Cup Orange Juice
1/3 Cup Lime Juice
1 Teaspoon Sugar -- unrefined
Rice Cakes
3 Tablespoons Olive Oil -- as needed for Brushing Pans and Rice Cakes
1/2 Cup Cilantro Leaves, Whole
2 Cups Cooked Jasmine Rice
1/2 Cup Canned Bamboo Shoots -- finely chopped
1 Teaspoon Salt
2 Cups Watercress -- for garnish
1/4 Cup Chopped Fresh Mint -- for garnish
Seitan Mixture
2 Tablespoons Olive Oil
1 Cup Seitan -- or firm tofu, cubed
2 Cloves Garlic -- minced (2 tsp)
2 Cups Cauliflower Florets
1 Cup Baby Spinach Leaves
To make Squash Purée: Heat oil in sauepan over medium heat. Add onion, and sauté 5 to 7 minutes. Stir in squash and thyme, then coconut milk and 1 cup water. Simmer 20 mintues. Stir in sugar, and cool. Purée in blender until smooth.
To make Habanero Jerk Sauce: Heat oil in saucepan over medium-high heat. Sauté shallots 7 to 9 minutes. Add habanero, paprika, thyme, allspice, and cloves, and sauté 20 seconds. Add orange juice, lime juice, and sugar, and simmer 10 minutes.Season with salt and pepper, and set aside.
To make Rice Cakes: Grease a 13 x 9 inch glas dish with olive oil. Purée cilantro with 1/2 cup water in blender or food processor. Combine cilantro purée, rice, bamboo shoots, and salt in bowl. Press rice mixture into prepared baking dish. cover with parchment paper, and weigh down with second baking dish filled with cans. Cool 2 hours.
Heat over to broil, and grease baking sheet with olive oil. cut rice into 12 squares. Place on baking sheet, and brush tops lightly with oil. Broil until well browned. Meanwhile, warm Squash Purée and Habanero Jerk Sauce.
To make Seitan Mixture: Heat oil in skillet over medium-high heat. Sauté seitan and garlic 5 to 7 minutes. Add cauliflower and 1/2 cup Habanero Jerk Sauce, and sauté 5 to 6 minutes. Stir in spinach, and cook 1 to 2 minutes more, or until spinach is wilted. Season with salt and pepper.
To serve: Ladle 1/3 cup Squash Purée onto each plate. Spoon Seitan Mixture in center, and top with Rice Cake. Spoon 2 to 3 Tbs. Habanero Jerk Sauce around plate. Toss together watercress and mint, and top each rice cake with greens mixture.
209 kcal; 8g prot; 12g total fat (3g sat fat); 18g carb; 0mg chol; 259mg sod; 2g fiber; 4g sugars
Source:
"Vegetarian Times Issue: June 2008, p. 68"
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Per Serving (excluding unknown items): 209 Calories; 12g Fat (51.1% calories from fat); 7g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 288mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : While this ourmet entrée requires a fair amount of preparation, all the work can done ahead of time. The result is worth the work.
[Reader's Choice Awards: America's Best Vegetarian Restaurant Recipes.]
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0